Quinoa Salad with Avocado and Black Beans

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans
• 1 large avocado
• 4 cups romaine lettuce
• ½ cup plain Greek yogurt
• 1 whole lime
• 2 tbsp olive oil

Instructions

1. 1

   Rinse the 1 cup quinoa in a fine mesh strainer. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and let stand covered for 5 minutes.

2. 2

   While quinoa cooks, make the dressing: in a small bowl, whisk together the 0.5 cup Greek yogurt, juice of the 1 lime, 2 tbsp olive oil, and a pinch of salt and pepper. If you have fresh herbs like cilantro or parsley, chop and stir in a handful for extra flavor.

3. 3

   Rinse and drain the can of black beans. Cut the avocado in half, remove the pit, and slice or cube the flesh. Wash and chop the 4 cups romaine lettuce into bite-sized pieces.

4. 4

   In a large bowl, combine the cooked quinoa, black beans, avocado, and lettuce. Pour the dressing over the salad and toss gently until everything is well coated.

5. 5

   Serve immediately, optionally with tortilla chips on the side for crunch. Season with extra salt, pepper, or a dash of hot sauce if you like.

Tools you’ll need

• fine mesh strainer
• medium saucepan
• small bowl
• large bowl
• whisk
• knife
• cutting board

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